Peanut Butter Banana Baked Oatmeal Muffins
User Reviews
4.6
Peanut Butter Banana Baked Oatmeal Muffins
Description
This recipe integrates mashed bananas with creamy peanut butter, eggs, and oat milk to form the wet base. Rolled oats, cinnamon, and salt are folded in to provide body and flavor. Baking in muffin tins yields individually portioned baked oatmeal muffins with a light golden color and crumbly but moist texture. Optional chocolate chips add pockets of sweetness. The mix-in of peanut butter lends richness and a nutty taste that pairs naturally with banana.
The muffins are best served slightly cooled and can be paired with additional peanut or almond butter, a simple glaze, or yogurt and fruit. They work well as part of a grab-and-go breakfast or afternoon snack.
Using oat milk and rolled oats creates a chewy texture while moisture from bananas and peanut butter keeps the muffins tender. The recipe allows substitutions for peanut butter and milk according to preference.
Store leftovers refrigerated in an airtight container for up to a week or freeze up to two months for convenience. Warm briefly before eating to restore softness.
Ingredients
- 2 banana mashed (1 cup, large, ripe
- ½ cup peanut butter creamy
- 2 egg large
- 1 ½ cups oat milk
- 1 tsp vanilla extract optional, pure
- 2 cups rolled oats
- 1 ½ tsp ground cinnamon
- ½ tsp salt sea salt
Optional Additions:
- 2 Tbsp pure maple syrup
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. As an alternative, you can spray the holes with cooking spray.
- Whisk together the wet ingredients in a large bowl until creamy.
- I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs.
- Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined. If adding, stir in the chocolate chips.
- Pour the oatmeal mixture into the prepared muffin pan, filling the holes all the way up. Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the baked oatmeal has set up and is golden-brown. Allow the oatmeal muffins to cool for 20 minutes before unwrapping them and eating.
- Serve peanut butter banana baked oatmeal muffins with a drizzle of peanut butter or almond butter, a simple powdered sugar glaze, or a dollop of yogurt and fresh fruit if desired. Additional banana slices, blueberries, and a drizzle of pure maple syrup are also great!
Notes
- Peanut butter can be substituted with sunflower seed or almond butter if desired.
- Use any preferred milk such as regular dairy or nondairy alternatives.
- Store leftover muffins refrigerated in an airtight container for up to 7 days.
- Freeze muffins in a ziplock bag for up to 2 months; reheat in microwave for 20-30 seconds before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1Muffin (of 12) | |
| Calories | 173kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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